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18 Nickxb imperial amber ale This is something specials we had it first because it was the one that was cold, turns out this was a total misplay. A spectacular beer, it's a hard act to follow. Hides the 9.5% amazingly well! could barely tell it was here until the end. The base beer tastes like...

10 Ciderman tassie wild dark saison This is very interesting. Like a sour tooheys old. Luscious nose, but not much saison character. Very similar character to @crowmanz's beer, interesting seeing it in two different beers. His had more saison and less sourness, and this was the other way...

Yeah, need Scott to get on here and explain it a bit, might help clarify what it's meant to be. I took it to be a belgian beer but using a high amount of pilsner malt as the base. Ignoring all of that, I liked it on overall impression.

You scratch my back, I'll scratch yours.

Yeah, they're great for filling bottles with. I have one, I actually need a second one I think.

Yeah, if you have that ******* sitting in a slurry as a pre chill, you'll be laughing. One bag of ice would probably do it, or just even some ice bricks/frozen bottles if you didn't want to go buy ice each time.

8 Earle Christmas spiced saison A light easy drinking warm weather beer. Mild saison character. Not detecting much spice. But overall very pleasant. 24 Randai ****o ale Like an old, but with a more complicated roast and yeast character. Disappeared quickly on a warm afternoon. 22 Scotty...

Line cleaning isn't something that needs to be done religiously in my experience. I've had decent results by keeping the line full of something (anything) and keeping it cold. But having a carb cap like that and flushing your lines occasionally can't hurt.

Now that we've gone past Godwin's law, time to lock down the thread?

I gots no issues with people calling things what they are. The holiday in question here is Christmas, so that's fine. Other religions have other holidays and we generally call them by their names because that's what names are for. This site is owned/hosted by an american person/company, and...

No, it's not. No matter your belief.

Can't comment on the concave base issue as my kettle is a pot with a flat bottom, but I get good enough results with a bit of a stir with a paddle and then using a trub screen. I've been no chilling lately so this is all hot. As you've touched on, the biggest issue when chilling is the last 10...

Festivus!

Purging like you say at the end with minimal headspace is probably the most efficient way to do it in terms of CO2 usage and end result.

yeah, i'd be keen to see as well. How did you cut the lid?

It's generally worth doing, but if it's a young fresh IPA and you're going to smash it out in two weeks, then you can get away with not. I do it with beers that I intend to age. To really got a good impact, you need to charge and purge a number of times. I did a calc on this a while ago...

just found this on facebook, memory from four years ago. bit diferrent from then.

Up to you. All my kegs were second hand, so over time I've progressively replaced all the poppets with new universal poppets that simply fall out when you unscrew the post. Every time I clean a keg now I remove the posts, tubes and lid, soak and clean all that in sodium perc, rinse, sanitise...

Edit: had 6mm beer line in there, should be 5mm. Good advice from @homebrewnewb there, but some additional comments: Does not change the pressure or the time. Your regulator will keep a constant pressure on the surface of the beer, which is the main variable here. The pressure itself...

I'd go 2 packs of dry yeast then.